Congrats Alexa!!!! What a great accomplishment. I'm smoke free 10 years last month. Like FOAS says it gets easier especially once you start hating the smell of smokers ! I posted a very easy "Greek" Scampi recipe on the New recipes thread. I think it would make a great starter. Ina's Scampi is delish too. For the entree I would go traditional surf and turf . The Iceberg wedge with Blue Cheese is so retro, fits perfectly with Surf and Turf. If you want beyond decadent I had lobster mashed potatoes at a sea food restaurant that was to die for! Very smooth, creamy mashed potatoes with lots of fresh ground pepper, chive snips and chunks (no shreds , chunks) of lobster. Now you have me jonesing for lobster! Broiled Greek Scampi 1/2 stick butter 1 TBSP fresh lemon juice 1 TBSP minced garlic 1/2 tsp dried dill ( I omitted) salt and pepper to taste 2TBSP fresh bread crumbs 1 TBSP grated Parmesan 1/2 tsp dried oregano 1/4 tsp paprika 10-12 extra large shrimp, deveined, peeled, tail on ( butterflied) Preheat broiler with rack placed 6-8 inches from broilers Melt butter in large sauce pan. Stir in lemon juice, garlic, dill, salt and pepper. Let stand off heat to steep. Combine bread crumbs, Parmesan, oregano, and paprika. Set aside. Coat 2 6 oz casserole dishes with non stick spray and place on baking sheet. Arrange shrimp evenly on each dish. Divided butter mixture evenly between dishes. Top with bread crumb mixture. Broil until shrimp are cooked and topping is golden brown ( about 5 minutes) Let cool one minute before handling Baked Shrimp Scampi 2008, Barefoot Contessa Back to Basics, All Rights Reserved Serves: 6 servings Ingredients 2 pounds (12 to 15 per pound) shrimp in the shell  3 tablespoons good olive oil  2 tablespoons dry white wine  Kosher salt and freshly ground black pepper  12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature  4 teaspoons minced garlic (4 cloves)  1/4 cup minced shallots  3 tablespoons minced fresh parsley leaves  1 teaspoon minced fresh rosemary leaves  1/4 teaspoon crushed red pepper flakes  1 teaspoon grated lemon zest  2 tablespoons freshly squeezed lemon juice  1 extra-large egg yolk  2/3 cup panko (Japanese dried bread flakes)  Lemon wedges, for serving Directions Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute

Sapphires, I posted the recipe I think you're looking for on your Cooking Forum thread. Hope it's the right one... /tricia

Broccoli/Noodles INGREDIENTS 6 cups uncooked wide noodles 3 cloves garlic, minced 1/4 cup olive oil 4 cups broccoli florets 1/2 pound fresh mushrooms, thinly sliced 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 teaspoon salt DIRECTIONS Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through. I would also serve, Marninated Chicken Breast with flavor close to the Shrimp for those who can't eat Shrimp. A nice Greek Salad would be awesome with either Entree. Gayle

Sol, I grow and know shallots and that's not it. The flesh shows striation (visible in the photo -- see lower-right portion of the top piece), but I think it's probably caused by something fibrous. The sauce obviously influenced the color of things, but the flesh seems to be creamy-colored -- again, similar to apple or pear. wildmage, by appearance alone, we kept thinking it could be a mushroom, but the texture and taste just doesn't match up with any mushroom we've ever experienced. They did use ordinary fresh white mushrooms. I thought of asian pear as a possibility by appearance, but it's definitely not it. Taste and texture is wrong. APs are more grainy, and definitely sweet, and this was neither. Whatever it was, there was plenty of it... I piled those 2 pieces together on top just to take the photo for ID purposes.